Dill Pickle Mac and Cheese (Print View)

Creamy macaroni blended with sharp cheddar and tangy dill pickles for a bold, savory dish.

# Components:

→ Pasta

01 - 10 oz elbow macaroni

→ Cheese Sauce

02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk
05 - 2 cups sharp cheddar cheese, shredded
06 - 1/2 cup mozzarella cheese, shredded
07 - 1 teaspoon Dijon mustard
08 - 1/4 teaspoon garlic powder
09 - 1/4 teaspoon onion powder
10 - Salt and black pepper, to taste

→ Pickles and Flavorings

11 - 3/4 cup dill pickles, finely chopped
12 - 1 tablespoon dill pickle juice
13 - 2 tablespoons fresh dill, chopped (plus extra for garnish)

→ Topping (optional)

14 - 1/2 cup panko breadcrumbs
15 - 1 tablespoon unsalted butter, melted

# Directions:

01 - Preheat oven to 400°F (200°C) if adding breadcrumb topping.
02 - Boil macaroni in salted water until al dente according to package directions. Drain and set aside.
03 - In a large saucepan over medium heat, melt butter. Add flour and whisk constantly for 1 minute until forming a smooth paste.
04 - Gradually whisk in milk. Stir and cook until the sauce thickens, about 4 to 5 minutes.
05 - Add shredded cheddar, mozzarella, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Stir until cheese is melted and sauce is smooth.
06 - Fold in chopped dill pickles, pickle juice, and fresh dill. Ensure even distribution throughout sauce.
07 - Add drained macaroni into the sauce. Stir until pasta is fully coated and creamy.
08 - Mix melted butter with panko breadcrumbs. Spread over macaroni mixture in a baking dish. Bake for 10 minutes or until topping is golden.
09 - Portion hot, garnishing with additional fresh dill as desired.

# Expert Advice:

01 -
  • No one will guess how easy it is to make such a bold, addictive mac and cheese at home.
  • The mix of creamy cheese and tangy pickles wakes up the palate in the best way—this became a favorite for late movie nights and quick weeknight dinners alike.
02 -
  • Adding the pickles while the sauce is too hot makes them wilt and lose that crucial crunch.
  • More pickle juice can be tempting but a light hand preserves the creamy balance—taste before adding extra.
03 -
  • Shred your own cheese—pre-shredded just doesn’t melt the same way and can make the sauce gloopy.
  • Sneak in a splash of hot sauce or paprika if you like a little extra warmth without stealing the pickle spotlight.
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